Chicken Wings with BBQ (Printable)

Crispy chicken wings tossed in a flavorful smoky-sweet BBQ sauce, ideal for sharing at any occasion.

# What You'll Need:

→ Chicken

01 - 2.5 lbs chicken wings, split at joints, tips removed
02 - 1 tbsp olive oil
03 - 1 tsp salt
04 - 1/2 tsp black pepper
05 - 1 tsp garlic powder
06 - 1 tsp smoked paprika

→ BBQ Sauce

07 - 1 cup tomato ketchup
08 - 2 tbsp apple cider vinegar
09 - 2 tbsp brown sugar
10 - 1 tbsp Worcestershire sauce
11 - 1 tbsp Dijon mustard
12 - 1 tsp smoked paprika
13 - 1/2 tsp garlic powder
14 - 1/2 tsp onion powder
15 - 1/4 tsp cayenne pepper
16 - Salt and pepper to taste

→ Garnish

17 - Chopped fresh parsley
18 - Celery sticks
19 - Carrot sticks

# How to Make It:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or foil and set a wire rack on top.
02 - Pat chicken wings dry with paper towels. Place in a large bowl and add olive oil, salt, black pepper, garlic powder, and smoked paprika. Toss until evenly coated.
03 - Arrange wings in a single layer on the prepared rack. Bake for 35-40 minutes, flipping halfway through, until golden and crispy.
04 - In a small saucepan over medium heat, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, and cayenne pepper. Simmer for 8-10 minutes, stirring occasionally, until slightly thickened. Adjust salt and pepper to taste.
05 - Transfer baked wings to a large bowl. Pour BBQ sauce over the wings and toss to coat evenly. Serve immediately, garnished with fresh parsley, alongside celery and carrot sticks if desired.

# Expert Advice:

01 -
  • The homemade BBQ sauce puts store bought versions to shame and comes together in minutes
  • Crispy oven baked wings mean no messy frying but still deliver that perfect crunch
02 -
  • Drying the wings thoroughly before seasoning is the difference between crispy and soggy skin
  • Let the sauce cool slightly before tossing so it clings to the wings instead of sliding right off
03 -
  • Use tongs to flip the wings halfway through cooking for even browning on both sides
  • Line your baking sheet with foil for easier cleanup when the inevitable sauce drips happen

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